Healthy Sweet Potato Noodle Salad

Healthy, easy and delicious vegan Sweet Potato Noodle Salad with Chickpeas and Rocket recipe. It makes for a great nutritious lunch or a nice gluten free side dish!

Course Salad

Cuisine American, European

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 535kcal

Author Elena Szeliga

Cost $5

Ingredients

For the sweet potato noodles:

1 medium sweet potato
2 tablespoons olive oil
1/2 teaspoon coriander
1/4 teaspoon cinnamon
1/4 teaspoon paprika
1/4 teaspoon cumin
Salt and pepper to taste

For the chickpea paste:

1 400 g (14 oz) tin chickpeas drained and rinsed
1 tablespoon tahini
1 tablespoon apple cider vinegar
2 tablespoon olive oil
Salt and pepper to taste

For the salad:

6 handfuls rocket
1 handful pomegranate seeds
1 avocado
2 tablespoons sunflower seeds
2 tablespoons lemon juice

Instructions

MAKE THE SWEET POTATO NOODLES:

Preheat the oven to 180 degrees. Peel the sweet potato and turn into noodles either by using a spiralizer or cutting into thin strips with a knife. Place the sweet potato noodles on a baking tray with the olive oil, cinnamon, paprika, cumin, dried coriander, salt and pepper. Mix well and bake in oven for 10-15 minutes, until tender and a little crisp. Take them out halfway through to mix around so that they bake evenly.

MAKE THE CHICKPEA PASTE:

Place the chickpeas and all other ingredients in a flat-bottomed bowl and mash with a fork. Leave the chickpeas a little chunky for texture.

MAKE THE SALAD:

Once the sweet potato noodles are out of the oven, place them in a bowl with the rocket, pomegranate seeds and spoonfuls of the chickpea paste. Cut the avocado in half and remove the stone. Use a teaspoon to scoop out little spoonfuls and arrange on top of the salad. Top with sunflower seeds and squeeze over a little lemon juice. Best enjoyed immediately!

Notes

Store leftovers in an airtight container in the fridge for up to 2 days.

This sweet potato noodle salad makes a great portable lunch.

Nutrition